Saturday, August 30, 2008

Ivy Gourd and Cashew Nut Sabzi / Tendli Ani Bibbe Upkari / Tendli Upkari

Tendli bibbe upkari is one of the dishes which is a must in any Konkani or Goan wedding lunch. In Karnataka and Goa we get unpeepled wet cashew nuts with the skin on. These cashew nuts are boiled or pressure cooked in salt water till tender and the skin is peeled. Later the skinned cashews are cut in half and added to the curry. In US, I skinned cashewnuts available in the Indian store and pressure cook them in salt water. If you want to make healthy recipe, don't add the cashew nuts and coconut. Here is the recipe.

IvyGourd and Unpeeled Wet Cashews
400 gms tendli
100 gms cashew nut (optional)
1 teaspoon mustard seeds
3-4 green chilies

1 dried red chili
1 tablespoon coconut oil or any other oil
4 tablespoon grated coconut (optional)
salt as per taste


Wash and soak the cashew nuts for 4-5 hours. Cut the tendli length wise into thin stripes. Heat oil in a pan and add mustard. When the mustard seeds splutter, add red chili and slit green chili and fry for a minute. Add the cut tendli and cashew nuts. Add 1 1/2 cups of water and cook covered till the tendli and cashew nut is soft, and the water is evaporated. 

Add salt as per taste. Garnish with grated coconut and serve hot with rice.

Preparation time: 1 hour
Serves: 3-4

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